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PASTRY
RECIPES
AS PART OF A
LOW PROTEIN DIET

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Contents

Introduction ii
Loprofin products and Homeward
Metabolics & Specialist home delivery service iii
Glossary iv
Chef’s tips for rolling v
Chef’s tips for which fats to use vi
Problem solving vii
Recipes:
Basic Pastry 1
Treacle Tarts 2
Jam Tarts 3
Custard Tarts 4
Custard 5
Cherry Bakewell Tart 6
Fruit Crumb Flan 7
Gooseberry Slice 8
Celery and Leek Tarts 9
Vegetable Pie 10
Quiche 11
Cherry Tomato Tarts 12
Introduction
Any baker knows, having a good recipe is a crucial part of baking
any successful type of pastry. Low Protein baking is no different.
The pastry recipes in this book can be adaptable to both savory
and sweet dishes. Making low protein pastry is not always easy
at first but it is worth persevering with. The solutions in this book
should guide you through any problems you may encounter.
By following step by step instructions you too will have very
successful dishes to present to your family and friends.
Make sure to let us know how you get on!

Best wishes,
The Nutricia Metabolic Team

ii
All Loprofin items are available for free delivery from
Nutricia Homeward Metabolic & Specialist*

If you would like to register for free home delivery,

please contact us on...

0800 093 3675 (Free from landline)

0333 003 2975 (Cheaper from mobile)
Available Monday–Friday 8am–8pm; Saturday 9am–1pm
A translation service is available for non-English speaking patients.

Or email the team: HomewardMS@nutricia.com

*This service is currently available in Northern Ireland and the UK only.

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Glossary

Baking blind Cooking a pastry base before you put the filling in

Gelatinise Ingredients become jelly-like (gelatinous) when heated

together during the early stages of cooking.

Tsp Teaspoon

Tbsp Tablespoon

iv
Chef’s tips for rolling

➊ ➋
Place the mixture on a piece of Fold the greaseproof paper over
greaseproof paper the mixture

➌ ➍
Use a rolling pin the flatten out It can now be removed from
the mixture the greaseproof paper without
sticking to your work surface

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Chef’s tips for which fats to use

• Soft margarines are not recommended as they contain a lower proportion of

fat compared to butter, lard and hard margarines.
• Hard margarines and lard can be used in equal proportions to give a
crispy pastry.
• Normal butter gives a lighter pastry, with a slightly richer flavour.

For freezing
• Pastry can be frozen both cooked and uncooked.
• Prepare individual pie tops and bottoms, and freeze in a rigid container with
greaseproof paper separating each top and bottom.
• Defrost for a few minutes before cooking or making into pies.

For glazing
• Mixing together 100ml Sno-Pro and 1 tsp Loprofin Egg Replacer will create a glaze.
• This can be brushed over your pastry before cooking to make the pastry
appear shiny.
• If you are glazing sweet dishes you can sprinkle on some white or brown sugar
over the glazed pastry.

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Problem solving

Making low protein pastry is not always easy but it is worth persevering
with. Here are solutions to some problems you may encounter.

PROBLEM SOLUTION

1. The fat has been rubbed for too long

Brittle crumbly 2. Insufficient water has been added - add water
dough gradually and use your hands in the final stage to
judge the correct ‘feel’ of the pastry

1. The dough has not been kneaded enough before

rolling out. Lightly knead the dough for a few seconds,
until it is a smooth manageable texture
Dough 2. Pastry was turned over during rolling out. Never turn
cracking when pastry over at the rolling out stage as it will pick up
rolling out too much Loprofin Mix and become too dry. Turn it
around as you roll it to prevent it sticking and only
lightly dust the work surface and rolling pin with
Loprofin Mix

1. Too much water was added - this tends to make pastry

shrink. Ensure sufficient water is added to the pastry
Pastry shrinks crumbs to give a soft, not wet, manageable dough
when cooked 2. Stretching during rolling will cause this problem.
Chilling the pastry before use will help to prevent
shrinkage

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 PROBLEM SOLUTION

1. Insufficient amount of fat. Ensure accurate weighing/

measuring of ingredients
2. Too much water added to the pastry crumbs, which
Hard texture alters the proportion of the other ingredients
when cooked 3. Too much Loprofin Mix used on the work surface and
rolling pin when rolling out
4. If the oven is not hot enough it will produce pastry
that is hard rather than crisp

1. Not enough water was added - you need to add the

Crumbly right amount to obtain a light, crisp texture
texture when
2. Too much fat was used – ensure accurate weighing/
cooked
measuring of ingredients

1. This sometimes happens when baking blind (cooking

the pastry without a filling)
Base of pastry
rises 2. For tarts, prick the base liberally but lightly with a fork.
If you are too heavy handed the holes will be too large
and the filling could seep through

1. Insufficient filling will cause the pastry to settle onto

the filling
Pastry sinking
on top of pies/ 2. Too cool an oven can also cause this, as the starch in
the Loprofin Mix will not gelatinise quickly enough.
tarts
As the fat runs out, air is lost and the pastry subsides
onto the filling

Speckled 1. This can be caused by overcooking, which causes the

appearance on sugar in the mixture to turn brown
sweet pastry 2. It can also occur when granulated sugar is added to
tops the pastry crumbs in place of caster sugar

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Basic pastry 0 exchanges

Ingredients:
200g Loprofin Mix
50g hard margarine
50g lard
½ tsp baking powder
Cold water to mix

Method:
1. Place the Loprofin Mix and baking powder in a large bowl, cut the
margarine and lard into small pieces and rub into the mix until the
texture resembles coarse breadcrumbs.
2. Stir in sufficient water to give a firm, manageable dough.
3. Transfer the dough to a sheet of greaseproof paper and lightly
knead the dough for 30 seconds, until smooth.
4. Roll out the dough on the greaseproof paper using the chef’s tip
for rolling at the beginning of this recipe book.
5. The dough is now ready to use as required.

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Treacle Tarts 0 exchanges

Ingredients (makes 12):

150g golden syrup
75g fresh breadcrumbs
(from Loprofin Part Baked
Sliced Loaf)
Rind ½ lemon, grated
2 tsp lemon juice
100g Loprofin Mix
50g butter
½ tsp baking powder

Oven temperature: 190°C/375°F/Gas Mark 5

Method:
1. Warm the syrup in a small pan, until runny, then stir in the
breadcrumbs, lemon rind and juice. Keep warm whilst making
pastry.
2. Place the Loprofin Mix and baking powder in a large bowl, rub in
the butter until the texture resembles coarse breadcrumbs.
3. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper lightly
knead for 30 seconds until a smooth dough.
4. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins or one larger tin.
5. Divide the syrup mixture evenly between the tartlet tins or pour it
all into a large tin.
6. Bake in a preheated oven for 10–12 minutes, until lightly golden.
7. Serve warm with Loprofin custard.

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Jam Tarts 0 exchanges

Ingredients (makes 12):

1 tbsp jam per tart
100g Loprofin Mix
50g butter
½ tsp baking powder

Oven temperature:
190°C/375°F/Gas Mark 5

Method:
1. Make the pastry: Place the Loprofin Mix and baking powder in a
large bowl, rub in the butter until the texture resembles coarse
breadcrumbs.
2. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper and
lightly knead for 30 seconds until a smooth dough.
3. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins.
4. Spoon 1 tbsp jam into each tartlet.
5. Bake in a preheated oven for 10–12 minutes. When cooled dust
with icing sugar.

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Custard Tarts 0 exchanges

Ingredients (makes 12):

100g Loprofin Mix
50g butter
½ tsp baking powder
1 tbsp custard per tart
12 strawberries
½ tsp jam*, warm

Oven temperature:
190°C/375°F/Gas Mark 5

Method:
1. Make the pastry: Place the Loprofin Mix and baking powder in a
large bowl, rub in the butter until the texture resembles coarse
breadcrumbs.
2. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper and
lightly knead for 30 seconds until a smooth dough.
3. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins, bake blind in a preheated
oven for 10–12 minutes.
4. When cooled, spoon 1 tbsp custard into each tartlet (see custard
recipe on next page).
5. Place a strawberry into each tart and cover with warm jam.

*Please check the protein levels on food labels.

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Custard 0 exchanges

Ingredients (Serves 2):

1–2 tbsp custard powder*
(not custard mix)
1–2 tbsp sugar
10g butter
250ml Sno-Pro

Method:
1. Mix the custard powder and sugar with a small amount of Sno-Pro
to make a smooth paste.
2. Heat the remaining Sno-Pro and butter until almost at boiling point.
3. Remove the Sno-Pro from the heat and stir in the paste.
4. Return to the heat and bring the mixture to the boil. Stir
continuously until the custard begins to thicken.
5. Thin the custard down with a little more Sno-Pro if necessary
6. Serve hot or cold.

*Please check the protein levels on food labels.

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Cherry Bakewell Tart 0 exchanges

Ingredients (Serves 8):

For the base:
200g Loprofin Mix
50g hard margarine
50g lard
½ tsp baking powder
3 tbsp cold water to mix
50g caster sugar

For the topping:

Strawberry or cherry jam* 115g Loprofin Mix
50g hard margarine at room 1 tsp Loprofin Egg Replacer
temperature 1 tsp baking powder
50g caster sugar 100ml Sno-Pro
1 tsp vanilla essence 6 glacé cherries, halved

Oven temperature: 180°C/350°F/Gas Mark 4

Method:
1. Make the pastry: Place 125g
of Loprofin Mix, baking powder
and caster sugar in a large
bowl, cut the margarine and
lard into small pieces and rub
into the mix until the texture
resembles coarse breadcrumbs.
2. Stir in sufficient water to give a
firm, manageable dough.
3. Transfer the dough to a piece
of greaseproof paper and
lightly knead the dough for 30
seconds, until smooth.
4. Roll out the dough (using the
chef’s tips for rolling at the
beginning of this book) and use
to line the cake tray.
5. Spread the jam over the base
of the cake tray.
6. Prepare the filling: cream
together the butter, sugar and
vanilla essence, beat in the
remaining 75g Loprofin Mix,
baking powder, Sno-Pro and
Loprofin Egg Replacer to give a
soft pipeable consistency.
7. Pour the mixture onto the
pastry and jam base.
8. Place the halved glacé cherry
on the top.
9. Bake the tart in a preheated
oven for approximately 20
minutes until pale golden
brown.

*Please check the protein levels on food labels.

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Fruit Crumb Flan 0 exchanges

Ingredients (Serves 6–8):

250g (9oz) Loprofin Mix
¼ tsp ground cinnamon
¼ tsp ground mixed spice
50g (2oz) caster sugar
150g (6oz) butter
1 can of tinned fruit* or
fresh fruit*
1 tbsp demerara sugar

Oven temperature: 190ºC / 375ºF / Gas Mark 5

Equipment: 20cm (8 inch) loose-bottomed flan tin

Method:
1. Combine the Loprofin Mix, spices and caster sugar in large bowl.
Thoroughly rub in the butter until the texture resembles fine
crumbs.
2. Weigh 150g (6oz) crumbs and reserve.
3. Add sufficient water to the remaining crumbs to give a soft, not
sticky, dough.
4. Lightly knead the dough until smooth on a surface dusted with
Loprofin Mix. Roll out thickly and line flan tin.
5. Spread the tinned fruit pie filling out evenly over the flan base.
6. Place the reserved crumbs on top of the fruit and carefully spread
to the edges, covering the fruit.
7. Level the crumbs before sprinkling with demerara sugar.
8. Bake in a preheated oven for 20–25 minutes until golden brown.
9. Serve hot or cold.

*Please check the protein levels on food labels.

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Gooseberry Slice 0 exchanges

Ingredients (Serves 12):

150g Loprofin Mix
65g caster sugar
1 tsp Loprofin Egg Replacer
65g butter
25g lard
Cold water to mix
4 tbsp gooseberry preserve
or tinned gooseberries
Icing sugar

Oven temperature: 190°C/375°F/Gas Mark 5

Equipment: 17.5cm (7 inch) shallow, square cake tin, greased

Method:

1. Make the pastry: Combine the Loprofin Mix, caster sugar and
Loprofin Egg Replacer in a large bowl, cut the butter and lard into
small pieces and rub into the dry ingredients until the texture
resembles coarse breadcrumbs.
2. Stir in sufficient water to give a soft manageable dough.
3. Lightly knead the dough on a sheet of greaseproof paper, for
about 30 seconds, until smooth.
4. Divide the dough into two equal pieces and roll out each to fit the
cake tin, place one on the base and spread the preserve or tinned
gooseberries over the dough.
5. Place the remaining dough over the preserve/gooseberries and
pinch around the edges, to seal. Liberally prick the surface of the
dough with a fork or fine skewer.
6. Glaze using the chef’s tip for glazing at the beginning of this book.
7. Bake in a preheated oven for 20–25 minutes, until lightly golden.
Remove from the tin whilst still warm .
8. Cool on a wire rack. If desired, lightly dust with icing sugar
when cold.
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Celery and Leek Tarts 0 exchanges

Ingredients (makes 10):

25g butter
75g celery, finely chopped
1 garlic clove, crushed
50g leek, finely chopped
1 tbsp Loprofin Mix
75ml Sno-Pro
For the pastry:
100g Loprofin Mix
¼ tsp dried mustard
50g butter, at room temperature
Cool water to mix

Oven temperature: 200°C/400°F/Gas Mark 6

Equipment: 12 hole tartlet tin

Method:
1. Make the pastry: place the 5. Stir in sufficient water to give a
Loprofin Mix and mustard in firm manageable dough.
a large bowl, add the butter 6. On a sheet of greaseproof
(cut into small pieces) and rub paper, lightly knead the dough
into the mix until the texture for a few seconds, until smooth.
resembles coarse breadcrumbs.
7. Roll out the dough and cut 10
2. Make the filling: melt the butter x 7.5cm (3 inch) rounds and 10
in a saucepan and add the x 6cm (2½ inch) rounds. Place
celery, garlic and leek – cover the larger rounds in a 12 hole
and cook over a moderate heat tartlet tin.
for 4 minutes, until tender. Stir
8. Divide the filling between the
occasionally during cooking.
pastry cases.
3. Sprinkle 1 tbsp Loprofin Mix
9. Bake in a preheated oven for
over the vegetables; gradually
12–15 minutes until lightly
stir in the Sno-Pro and
coloured. Serve hot or cold.
increase the heat.
4. Continue to stir until the sauce
has thickened. Reduce the heat
and cook for 1 minute.
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Vegetable Pie 0 exchanges

Ingredients (Serves 6):

150g Loprofin Mix
40g butter
40g hard margarine
Cold water
For the filling:
1 tbsp cooking oil
200g vegetables of your
choice (e.g. mushrooms,
leeks, pepper, onions, courgettes)
1 jar white lasagne sauce*

Oven temperature: 200°C/400°F/Gas Mark 6

Equipment: 20cm loose bottomed flan tin

Method:
1. Make the pastry: place the Loprofin Mix in a large bowl, add the
butter and margarine (cut into small pieces) and rub into the mix
until the texture resemble coarse breadcrumbs.
2. Stir in sufficient water to give a soft but not sticky dough.
3. On a sheet of greaseproof paper, lightly knead the dough for a few
seconds, until smooth.
4. Roll out the dough and cover the flan tin.
5. Make the filling: heat the oil in a pan and cook the vegetables until
softened.
6. Add the white lasagne sauce to moisten the vegetables and cook
for 1–2 minutes.
7. Add the mixture to the pastry in the flan tin.
8. Place on a baking tray and bake in a preheated oven for 20–25
minutes until firm to the touch.

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Quiche 0 exchanges

Ingredients (Serves 6):

150g Loprofin Mix
40g butter
40g margarine
Cold water
For the filling:
40g leeks
20g pepper, sliced
40g mushroom, sliced
1 x 17g bag of Quavers (½ an exchange) or 30g of low protein
cheese* e.g. Violife cheese
100ml Sno-Pro
2 tsp Loprofin Egg Replacer

Oven temperature: 200°C/400°F/Gas Mark 6

Equipment: 20cm loose bottomed flan tin

Method:
1. Make the pastry: place the Loprofin Mix in a large bowl, add the
butter and margarine (cut into small pieces) and rub into the mix
until the texture resembles coarse breadcrumbs.
2. Stir in sufficient water to give a soft but not sticky dough.
3. On a sheet of greaseproof paper, lightly knead the dough for a few
seconds, until smooth.
4. Roll out the dough and cover the flan tin.
5. Make the filling: mix the Sno-Pro and Loprofin Egg Replacer
together and add crushed Quavers or low protein cheese.
6. Put the vegetables in the pastry and cover with the Sno-Pro and
Egg Replacer filling.
7. Bake in a preheated oven for 20–25 minutes.

*Please check the protein levels on food labels.

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Cherry Tomato Tarts 0 exchanges

Ingredients (for 4 tarts):

150g (6oz) Loprofin Mix
75g (3oz) butter
½ tsp dried basil
Pinch of salt

Filling:
75g (3oz) onion, finely
chopped
1 garlic clove, crushed
Garnish:
1 tbsp olive oil
3 tbsp mayonnaise*
300g (12oz) cherry tomatoes ½ tsp mint sauce*
2 tbsp sundried tomato purée* 4 sprigs of fresh basil
Oven temperature: 200ºC / 400ºF / Gas Mark 6

Equipment: 4 x 15cm (5 inch) loose bottomed tart tins

Method:
1. Make the pastry: Place the
Loprofin Mix in a large bowl.
Rub in the butter until the
texture resembles coarse
breadcrumbs. Stir in the dried
basil and salt.
2. Gradually add sufficient water
to give a soft manageable
dough. Lightly knead for 30
seconds on a surface dusted
with Loprofin Mix until the
dough is smooth.
3. Roll out the dough and use to
line four 15cm (5 inch) tart tins.
4. Heat the olive oil and stir-fry
the onion and garlic for 3
minutes over a moderate heat
until transparent.
*Please check the protein levels on food labels.
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5. Halve the tomatoes
6. Stir together the tomato purée
and onions and then stir in
the tomatoes. Reheat, stirring
gently, for 1 minute.
7. Divide the tomato filling
between the pastry cases,
arranging the tomatoes
decoratively.
8. Bake in a preheated oven for
15–20 minutes until the pastry
is just starting to colour and
the tomatoes are bubbling.
9. Combine the mayonnaise and
mint sauce. Serve the tarts
warm or cold, garnished with a
spoonful of minted mayonnaise
and sprig of fresh basil.
Notes

13
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